Traditional Creole Red Beans and Rice

INGREDIENTS

For the Beans

• 1 pound red kidney beans
• 1 smoked turkey leg or wing
• 2 tablespoons olive oil, divided (regular or garlic)
• 1 pound andouille sausage sliced
• 1 onion chopped
• 2 –3 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 clove garlic pressed
• 1 bay leaf
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon ground cumin
• 2 cups homemade chicken stock plus additional water as needed

For Serving

• Hot cooked white rice
• Sliced green onions for garnish

DIRECTIONS

1. Sort and rinse the beans thoroughly. Place them in a large bowl, cover with water by about two inches, and soak overnight.
   • Hot Flash (Quick Soak) Option: If you don’t have time to soak overnight, place the sorted and rinsed beans in a large pot and cover with water by two inches. Bring to a boil and let it roll for 2 minutes. Remove from heat, cover the pot, and let the beans sit for 1 hour. After that, drain and rinse before continuing with the recipe as directed.
2. In a 5-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, celery, and green pepper. Sauté until softened, then add garlic and cook for another minute.
3. Stir in andouille sausage and cook until browned.
4. Add the soaked beans and their soaking liquid, smoked turkey leg or wing, bay leaf, cayenne, and cumin. Pour in 2 cups of homemade chicken stock and enough water to cover the beans by about an inch. Bring to a gentle boil, then reduce heat to low and simmer uncovered.
5. Simmer for 2–3 hours, stirring occasionally, until beans are soft and creamy. Add more stock or water if needed.
6. Remove the turkey leg or wing, shred the meat, and return it to the pot. Taste and adjust seasoning.
7. Serve over hot rice and top with sliced green onions.